giovedì 24 maggio 2012
Surely all of you know and love strawberries jam. It's delightful on toast, bread, and the ideal ingredient for special tarts. From May till October I prepare it with strawberries and lemons collected in my organic garden. All my family appreciate it and also my guests like it for breakfast.
Here’s the recipe:
1kg fresh strawberries hulled and washed
the juice and peel of a fresh organic lemon
1kg granulated sugar
Cut strawberries into big pieces and put them in a large bowl along with the lemon juice and peel - cut in the small pieces - and the sugar. Cover and put in the fridge for 12 hours.
Put the mixture into a large heavy-bottomed saucepan, skimming from time to time. Increase heat to high and bring it to a full roiling boil while stirring constantly for quite 10 minutes. Reduce heat and continue to boil it for 10 minutes. To control if the jam has the right consistency
test it by pouring a couple of drops of it into one plate, if done the jam should thicken almost immediately.
Finally, pour the hot jam into sterilized jars and close and place them upside down until fully cool down.
lunedì 7 maggio 2012
Here for you a photo of my organic garden's peas, they are finally ready to be collected. I want to share with you my personal simple recipe. It’s a quick and easy dish for all the family.
Penne and fresh peas
2 tbsp olive oil
1 onion, thinly sliced
3 cups fresh shelled peas
2 slices of prosciutto, dinced
5 cups vegetable broth
1 tsp salt
4oo gr penne pasta
In a large saucepan, sauté the dinced prosciutto and onion in the olive oil over low heat, until the onions are translucent, it takes about 10 minutes.
Then, join peas and just 1 minute later the vegetable broth with salt. Continue cooking over medium heat till peas are tender.
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain and add the peas mixture. stir in and….enjoy a simple tasty Mediterranean diet dish.